pumpkin pie made with condensed milk recipe
The Best pumpkin pie made with condensed milk recipe
I’ve been making pumpkin pie with condensed milk for years, and it’s a recipe that never fails to impress. My family and I love it, and it’s perfect for any occasion. The best part about this recipe is how easy it is to make – it’s a simple swap from regular milk to condensed milk that makes all the difference in flavor and texture.
I remember the first time I made it, I was hesitant to use condensed milk, but trust me, it’s a game-changer. The result is a rich, creamy filling that complements the sweetness of the pumpkin perfectly. My kids can’t get enough of it, and I love serving it at family gatherings because everyone always raves about how good it tastes.
Plus, using condensed milk means you don’t have to worry about the pie being too runny or soggy – it’s always perfectly set. One of the things I appreciate most about this recipe is that you can make it ahead of time and store it in the fridge for up to three days without losing its flavor or texture. This makes it ideal for holiday gatherings or potlucks when you need to bring a dish that’s sure to please.
And let’s not forget about the health benefits – using pumpkin puree means you’re getting a good dose of fiber and vitamins A and C. Of course, like any dessert, moderation is key, but this pie is definitely a healthier option than traditional cream-based pies. So if you’re looking for a delicious and easy-to-make dessert that your family will love, give this pumpkin pie with condensed milk recipe a try!
It’s a classic for a reason.
Pumpkin Pie with Condensed Milk
This pumpkin pie uses sweetened condensed milk for a rich, creamy filling that is perfectly spiced. The easy press-in crust and simple filling make it a holiday favorite.
🥘Ingredients
For the Crust
For the Filling
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Pumpkin Pie with Condensed Milk Works
This pumpkin pie with condensed milk recipe is always a good idea for any occasion – whether you’re hosting a holiday dinner or just want a delicious dessert after dinner. The beauty of this recipe lies in its simplicity: just mix together some sugar, spices, eggs, and condensed milk with canned pumpkin puree and bake until set.
It’s an impressive dessert that’s sure to wow your guests without requiring any fancy techniques or ingredients. My family loves serving this at family gatherings because everyone always raves about how good it tastes.
Plus, using condensed milk means you don’t have to worry about the pie being too runny or soggy – it’s always perfectly set.
❓ Frequently Asked Questions About Pumpkin Pie with Condensed Milk
Q: Can I use regular milk instead of condensed milk?
No, using regular milk will change the consistency and flavor of the pie significantly.
Q: What kind of pumpkin puree should I use?
Look for canned pumpkin puree that’s 100% pumpkin with no added spices or preservatives.
Q: Can I make this pie with fresh pumpkin instead of canned?
Yes, you can use fresh cooked and pureed pumpkin in place of canned puree.
Q: Is this pie suitable for vegans?
No, since condensed milk is not vegan-friendly, this recipe isn’t suitable for those following a plant-based diet.
Q: Can I serve this pie at room temperature or does it need to be chilled?
Serve chilled for best results – the flavors meld together beautifully when chilled.